1 (16 oz.) green split peas
3 qt. water
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sage
1/4 tsp. thyme
1 (16 oz.) pork sausage
1 large potato
1 large onion, chopped
1 c. thinly slied celery

Combine the split peas and water in a large kettle. Bring peas to a boil and turn down to simmer. Add salt, pepper, sage and thyme and simmer gently for 1 hour. Pare and dice potato; peel and dice onion. Add to soup along with celery. Simmer 1/2 hour, stirring frequently. If soup gets too thick, add a little water. Put about 2 cups soup in blender and puree. Return this to rest of soup. Form the sausage meat into small balls and drop them into soup. Simmer for about an hour, until sausage balls are done. Makes about 12 servings.